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    Home » Recipes » Breads & Buns

    Published: May 28, 2023 by Sloane · This post may contain affiliate links · Leave a Comment

    Roasted Strawberry Cinnamon Rolls

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    5 from 3 votes

    Level up your cinnamon roll game with these roasted strawberry cinnamon rolls! They consist of a pillowy soft brioche, a roasted strawberry and cinnamon filling, and a sweet strawberry cream cheese icing. Make a batch of these gooey strawberry buns for a fun weekend brunch or a lazy Sunday afternoon!

    This post is sponsored by Baker's Secret. All opinions are my own. Thank you for supporting the brands that make Sloane's Table possible! 

    roasted strawberry cinnamon roll on plate.

    Nothing beats a warm, gooey cinnamon roll, especially when it's elevated with a roasted strawberry filling and strawberry cream cheese glaze! Rather than filling these buns with a boring strawberry jam, I opted for a homemade strawberry filling made by roasting fresh strawberries on a baking pan until they're soft and jammy. The result is the most delicious filling that's reminiscent of strawberry pie! So these beauties are basically strawberry pie cinnamon rolls... drool🤤.

    For more cinnamon rolls recipes, try Brown Butter Cardamom Cinnamon Rolls, Cranberry Orange Cinnamon Rolls, and Cinnamon Rolls with Apple Pie Filling.

    Jump to:
    • Why you'll love these strawberry cinnamon rolls
    • Ingredient Notes
    • Step by Step Instructions
    • Expert Baking Tips
    • Recipe FAQs
    • Baking in Grams
    • Other brioche recipes to try
    • 📖 Recipe
    • 💬 Reviews

    Why you'll love these strawberry cinnamon rolls

    • Soft & Pillowy Brioche: My go-to brioche recipe turns into a soft and supple dough after a slow & cold overnight rise that's so nice to roll out and shape into cinnamon rolls. As an enriched bread, it yields a buttery, yeasty flavor with a pillowy soft texture that is utterly irresistible in the form of a cinnamon roll.
    • Roasted Strawberry Filling: Fresh, juicy strawberries bubbling in the oven create the most heavenly smell wafting throughout your kitchen. As they roast in the oven, their juice becomes more concentrated and flavor more pronounced.
    • Strawberry Cream Cheese Icing: This cinnamon roll icing takes on a concentrated strawberry flavor thanks to the addition of freeze dried strawberry powder. When poured over the warm buns, it melts into every nook and cranny, creating that extra gooey factor we all know and love! 
    strawberry cinnamon roll in square pan.

    Ingredient Notes

    brioche dough ingredients.
    For the brioche
    cinnamon roll icing and filling ingredients.
    For the filling & icing
    • Flour: Use a combination of unbleached all-purpose flour and bread flour for the best flavor and proper gluten development.
    • Salt: Add kosher or fine sea salt to the flour to enhance the flavors in the brioche. Mix it into the flour rather than the salt to the milk, yeast mixture, or it may kill the yeast.
    • Milk: Use whole milk for best flavor, and bring it to about 110 degrees F to help the yeast activate. Be careful not to make it too hot, or it can kill the yeast.
    • Sugar: A small amount of granulated sugar is mixed in with the milk and yeast to help activate the yeast, as well as give the brioche a richer color on top as it bakes.
    • Yeast: Feel free to use instant or active dry yeast.
    • Eggs: Bring your eggs to room temperature quickly by placing them in a bowl of warm water for about 10 minutes.
    • Vanilla: Add a touch of pure vanilla extract for a slightly sweeter bread. For a more savory bread, you can omit it.
    • Butter: Use high quality European-style butter for optimum flavor and overall result. I recommend Kerrygold.
    • Strawberries: The star of the show! Don't worry if you're making this recipe when strawberries are not quite in season, since their flavor will be amplified when roasted in the oven.
    • Freeze Dried Strawberries: Since their flavor is much more concentrated than fresh strawberries, a tablespoon of freeze dried strawberry powder is more than enough to add an intense strawberry flavor to the icing.
    • Cream Cheese: For best overall flavor and results, use block-style cream cheese.

    See recipe card for full information on ingredients and individual quantities.

    Step by Step Instructions

    Here are step by step photos and instructions on how to make this strawberry cinnamon roll recipe! For the full ingredient list and method, see the recipe card at the end of this post.

    eggs and vanilla added milk, yeast mixture.
    STEP 1
    liquid ingredients being poured into dry ingredients.
    STEP 2

    STEP 1: Activate the yeast; Mix in eggs & vanilla. In a glass measuring cup, heat the milk to 110 degrees F and stir in the sugar and yeast. If using active dry yeast, allow to sit for 15 minutes for the yeast to activate. If using instant yeast, simply move on to the next step. Mix the eggs and vanilla into the milk yeast mixture.

    STEP 2: Add wet ingredients to dry. In the bowl of a stand mixer fitted with a dough hook attachment, mix the flours and salt together. Pour the wet ingredients into the flour and mix on low-medium speed for about 3 minutes, or until it forms a ball around the hook. 

    brioche dough in glass mixing bowl.
    STEP 3
    windowpane test of dough.
    STEP 4

    STEP 3: Mix in the butter. Add in a few pieces of butter at a time, allowing them to fully incorporate before adding more. Once all of the butter is incorporated, turn the mixer up to medium-high speed and mix for 8-12 minutes. The dough will eventually pull away from the sides of the bowl and have a silky smooth texture with minimal stickiness.

    STEP 4: Perform windowpane test. To check if the dough is ready, tear off a small piece and carefully spread it out to see if you can see the light through it without it tearing. If it tears, mix for another minute or two and check again. 

    proofed brioche dough in bowl.
    STEP 5
    strawberries on baking sheet.
    STEP 6

    STEP 5: Proof overnight. Once the dough is ready, transfer it to a lightly greased bowl, cover with plastic wrap, and allow to proof overnight in the fridge. Alternatively, you can let the dough rise in a warm place for about 1 hour or until doubled in size. 

    STEP 6: Roast the strawberries. In a medium bowl, toss together the strawberries, sugar, vanilla, and salt. On a small baking sheet, spread the strawberries out into an even layer. Bake the strawberries for 30 minutes, stirring every 10 minutes, until they have broken down and the juices are bubbling. Transfer the roasted strawberries to a small bowl. Use a fork mash them until smooth. Place in the fridge for about 30 minutes to cool.

    strawberry filling and cinnamon spread out onto dough.
    STEP 7
    proofed strawberry cinnamon rolls in square pan.
    STEP 8

    STEP 7: Assemble the cinnamon rolls. On a lightly floured surface, use a rolling pin to roll the cinnamon roll dough out to a square roughly 14 x 14". Use an offset spatula to spread the cooled roasted strawberry filling into an even layer, then sprinkle the cinnamon all over. Roll the brioche up into a log, then use a serrated knife to score lines every 1 ¾" to get 9 rolls. Use dental floss to cut each roll by placing the floss under the dough, wrapping around, and pulling to cut through. 

    STEP 8: Proof the cinnamon rolls & bake. Arrange the rolls into the prepared baking dish, and cover with plastic wrap. Allow the cinnamon rolls to rise for about 30 minutes or until nearly room temperature, but still slightly cool to the touch. When pressed with a finger, the dough will slowly spring back. Bake the strawberry cinnamon rolls for about 20-24 minutes or until evenly golden brown. 

    strawberry cream cheese icing in bowl.
    STEP 9
    baked cinnamon rolls topped with icing.
    STEP 10

    STEP 9: Make the cream cheese icing. While the cinnamon rolls are baking, make the strawberry cream cheese icing. In a medium bowl, whisk together the melted butter and cream cheese until smooth. Whisk in the sifted confectioners sugar and freeze dried strawberry powder until no lumps remain. Then, mix in the heavy cream and vanilla. 

    STEP 10: Pour the icing over the baked cinnamon rolls. Once the cinnamon rolls come out of the oven, immediately pour the icing on top. Allow the cinnamon rolls to cool for about 30 minutes before serving.

    Expert Baking Tips

    • Proof the dough overnight: I recommend allowing your brioche dough to rise slowly overnight in the fridge. Cold dough is so much nicer to work with! But you can also let it proof at room temperature for one hour and make the brioche bread immediately. 
    • Bake the dough within 24 hours: To find that sweet spot between properly proofed with a developed flavor and over-fermented, I recommend giving the dough at least 5 hours to rise in the fridge, but no more than 24 hours.
    • Cut the dough with dental floss. To get a clean cut of each cinnamon roll, use unflavored dental floss rather than a knife. 
    strawberry cinnamon rolls in square pan.

    Recipe FAQs

    How to properly knead brioche dough:

    Using a stand mixer with the dough hook, mix the wet and dry ingredients on low-medium speed for a few minutes until it forms a ball around the hook.
    2. Slowly begin incorporating the room temperature butter as it mixes on medium speed. It is very important to use room temperature butter in order for it to incorporate properly.
    3. Once all of the butter is incorporated, turn the speed up to high and mix for about 8 minutes or until the dough passes the windowpane test.

    How to do the windowpane test:

    The windowpane test is used to tell when the brioche has developed enough gluten. To check if the dough is ready, tear off a small piece and carefully spread it out to see if you can see the light through it without it tearing. If it tears, mix for another minute and check again.

    Storage Tips:

    These cinnamon rolls are the best the day they are baked, however they can be stored at room temperature in an airtight container for 2-3 days.

    strawberry cinnamon roll cut in half.

    Baking in Grams

    All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale. 

    If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.

    But trust me, once you try baking in grams you'll never turn back!

    Happy baking! x

    Other brioche recipes to try

    • cinnamon sugar brioche donut on baking sheet.
      Cinnamon Sugar Brioche Donuts
    • strawberries and cream stuffed French toast on white plate with maple syrup being poured on top.
      Strawberries & Cream Stuffed French Toast
    • brioche loaf on cutting board.
      Overnight Brioche Bread Recipe
    • proofed nutella star bread on parchment paper
      Nutella Star Bread

    If you tried this recipe, I'd love to know how it turned out for you! Leave a star rating & review below and post a picture (or video!) on Instagram and tag me so I can see your bakes! Not ready to make this recipe yet? Click the heart button on the right of your screen to save it for later 🙂

    📖 Recipe

    roasted strawberry cinnamon roll on plate.
    5 from 3 votes
    Print Recipe Pin Recipe Save for LaterSaved!

    Roasted Strawberry Cinnamon Rolls

    Level up your cinnamon roll game with these roasted strawberry cinnamon rolls! They consist of a pillowy soft brioche, a roasted strawberry and cinnamon filling, and a sweet strawberry cream cheese icing.
    Prep Time 1 hour hr
    Cook Time 22 minutes mins
    Total Time 1 hour hr 22 minutes mins
    Servings9 cinnamon rolls
    Coursebreads & buns
    CuisineAmerican
    AuthorSloane
    Prevent your screen from going dark

    Equipment

    Kitchen Scale
    Electric Mixer
    Baker's Secret Square Pan

    Ingredients

    For the brioche:

    • 113 g (½ cup) whole milk, warmed to 110 degrees F
    • 20 g (1 ½ tablespoon) granulated sugar
    • 7 g (2 ¼ teaspoon) instant or active dry yeast
    • 2 large eggs, room temp
    • 1 teaspoon vanilla extract
    • 150 g (1 ¼ cups) all-purpose flour
    • 150 g (1 ¼ cups) bread flour
    • ½ teaspoon fine sea salt
    • 85 g (6 tablespoon) unsalted butter, room temp

    For the roasted strawberry & cinnamon filling:

    • 300 g (1 ¾ cups) strawberries, quartered
    • 25 g (2 tablespoon) granulated sugar
    • ½ teaspoon vanilla extract
    • ¼ teaspoon fine sea salt
    • 3 g (1 ½ teaspoon) cinnamon

    For the strawberry cream cheese icing:

    • 28 g (2 tablespoon) unsalted butter, melted
    • 56 g (2 oz) block-style cream cheese, room temp
    • 113 g (1 cup) powdered sugar, sifted
    • 7 g (1 tablespoon) freeze dried strawberry powder
    • 15 g (1 tablespoon) heavy cream
    • ½ teaspoon vanilla extract

    Instructions

    For the brioche:

    • In a glass measuring cup, heat the milk to 110 degrees F and stir in the sugar and yeast. If using active dry yeast, allow to sit for 15 minutes for the yeast to activate. If using instant yeast, simply move on to the next step.
    • Mix the eggs and vanilla into the milk yeast mixture.
    • In the bowl of a stand mixer fitted with a dough hook, mix the flours and salt together.
    • Pour the wet ingredients into the flour and mix on low-medium speed for about 3 minutes, or until it forms a ball around the hook.
    • Add in a few pieces of butter at a time, allowing them to fully incorporate before adding more.
    • Once all of the butter is incorporated, turn the mixer up to medium-high speed and mix for 8-12 minutes. The dough will eventually pull away from the sides of the bowl and have a silky smooth texture with minimal stickiness. To check if the dough is ready, use the windowpane test - tear off a small piece and carefully spread it out to see if you can see the light through it without it tearing. If it tears, mix for another minute or two and check again.
    • Once the dough is ready, transfer it to a lightly greased bowl, cover, and allow to proof overnight in the fridge. Alternatively, you can let the dough rise in a warm place for about 1 hour or until doubled in size.

    For the roasted strawberries:

    • Preheat the oven to 350 degrees F.
    • In a medium bowl, toss together the strawberries, sugar, vanilla, and salt.
    • On a small baking sheet, spread the strawberries out into an even layer. Bake the strawberries for 30 minutes, stirring every 10 minutes, until they have broken down and the juices are bubbling.
    • Transfer the roasted strawberries to a small bowl. Use a fork mash them until smooth. Place in the fridge for about 30 minutes to cool.

    For assembly:

    • Preheat the oven to 350 degrees F. Line a square pan with parchment paper.
    • On a lightly floured surface, roll the brioche out to a square roughly 14 x 14".
    • Spread the cooled roasted strawberry filling into an even layer, then sprinkle the cinnamon all over.
    • Roll the brioche up into a log, then use a knife to score lines every 1 ¾" to get 9 rolls. Use dental floss to cut each roll by placing the floss under the dough, wrapping around, and pulling to cut through. 
    • Arrange the rolls into the prepared pan, and cover with plastic wrap. Allow the cinnamon rolls to rise for about 30 minutes or until nearly room temperature, but still slightly cool to the touch. When pressed with a finger, the dough will slowly spring back.
    • Bake the strawberry cinnamon rolls for about 20-24 minutes or until evenly golden.
    • While the cinnamon rolls are baking, make the strawberry cream cheese icing.

    For the strawberry cream cheese icing:

    • In a medium bowl, whisk together the melted butter and cream cheese until smooth.
    • Whisk in the sifted powdered sugar and freeze dried strawberry powder until no lumps remain. Then, mix in the heavy cream and vanilla.
    • Once the cinnamon rolls come out of the oven, immediately pour the icing on top.
    • Allow the cinnamon rolls to cool for about 30 minutes before serving.

    Notes

    • Proof the dough overnight: I recommend allowing your brioche dough to rise slowly overnight in the fridge. Cold dough is so much nicer to work with! But you can also let it proof at room temperature for one hour and make the brioche bread immediately. 
    • Bake the dough within 24 hours: To find that sweet spot between properly proofed with a developed flavor and over-fermented, I recommend giving the dough at least 5 hours to rise in the fridge, but no more than 24 hours.
    • Cut the dough with dental floss. To get a clean cut of each cinnamon roll, use unflavored dental floss rather than a knife. 

    Nutrition Facts

    Serving: 1cinnamon roll | Calories: 333kcal | Carbohydrates: 48g | Protein: 7g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 68mg | Sodium: 260mg | Potassium: 162mg | Fiber: 2g | Sugar: 21g | Vitamin A: 420IU | Vitamin C: 29mg | Calcium: 61mg | Iron: 2mg
    Tried this recipe?Tag @sloanes.table on Instagram and write a star review below!

    More Quick Breads & Pillowy Buns

    • Brown Butter Pumpkin Bread
    • maple chai sticky buns pulled apart on baking sheet.
      Maple Chai Sticky Buns
    • soft cinnamon sugar pretzels piled on baking sheet.
      Soft Cinnamon Sugar Pretzels
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      Vegan Chocolate Zucchini Bread

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    Hi, I'm Sloane! Welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries.

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